Starch.



EEST AVAILABLE COPY BERNARD HERSTEI-N, OF BAYONNE, NEW JERSEY.

s'rnnorr.

No Drawing.

To all whom it may concern:

Be it known that I, BERNARD HERSTEIN, a citizen of the United States, resident of Bayonne, Hudson county, State of New J ersey, (post-office address 1744 Willard street, Vashington, District of Columbia,) have invented certain new and useful Improvements in Starch and Processes for Making Same, of which the following is a specifilo cation.

My invention relates to a new manner of rials for the purpose of converting it into a new and hitherto unknown form, which ow- 3 l 5 ing to several characteristic properties therei by acquired renders the starch more useful and more valuable for certain purposes as,

facturing glucose from starch, etc.

The most characteristic and distinguish- 1 ing property of starch is its ability of pasteforming or gelatinizing as it is called, when T heated with water above a certain temperature, which varies somewhat for the different kinds of starch. The treatment, to which I F subject the starch, has for its object to deprive the starch of its ability of gelatinizing when heated with water. The process is inexpensive and easy to carry out, and the starch thereby acquires certain advantages not possessed by it before- I proceed as follows: The starch or starchcontaining material is steeped in a solution containing from about five to ten per cent. of

formaldehyde and a quantity of an ammonium salt Whose contents of ammonium is theoretically sufiicient to form with the formaldehyde hexamethylene tetramin, although an excess ofeither reagent, if not too large, will notmaterially alter the results. I have used for my experiments mostly ammonium chlorid, but have obtained just as good results with other ammonium-salts, especially inorganic, as for instance ammonium sulfate provided sulfioient material was used and the time of reaction was modified. Starches from different sources vary to some extent in their behavior toward such a mixture of formaldehyde and ammonium salt, some requiring stronger solutions than others or a longer or shorter time of reaction. The main object of my invention being the production of an ungelatinizable starch, the quality of 1 starch and the particular rat-i0 of the in- Application filed March 28, 1910. Serial No. 551,820. 1 I

Specification of Letters Patent. Patented J an. 24:, 19]

gredients is left to selection of the mar, a

facturer.

I prefer to use an aqueous soluti n cc taining from about five to ten per cent: formaldehyde and from six to eleven .11 cent. of ammonium chlorid, both ingrediei being given in round numbers, to. which t starch or the starch-containing materiall added until a preferably thin milk is c tained. I preferably use a ratio of one pa of starch to about three or four parts treating starch or starch-containing mate-1 the solution, but any other convenient ra may be used without-interfering with results. Thezwholerof themixture-is k preferably at ordinary temperature 2'. =0. 2 to 30 0., the ingredients being in intima contact, until-a small sample withdra for instance, in nitrat-lng starch, in manu from the mass and diluted considera with water does not show gelatinization heating and the starch granules sink tov.

bottom of the test tube. The better the pr ess has been carried out, the quicker and t,

more completely will the starch settle out.

When the reaction is completed, the mi ture is allowed to settle, the liquid draotf and the residual starch filtered a washed, until the filtrate does not give a further reaction for the chlorin ion. It 0 then be dried. The starch thus obtain; does not outwardly diifer from ordinai l starch, but is nevertheless changed into whf may properly be called an allotropic for; of starch with the properties described abovj When properly .washed, it contains none (1 the solution-ingredients with which it can in contact. The same solution can be usG over and over again, thus reducing the col of the process practically to the cost involv in the mechanical handling of the material The starch thus obtained is characteriz by its inability of gelatinizing or paste-torn, ing, when heated with water, caustic alka';

or other starch-gelatinizing media. DiluS acids hydrolyze this starch with greater f cility and more completely, than is the cas,

with ordinary starch, a feature of Whic this particular branch of the starch industi will eventually make considerable use, espq cially when considered in connection wit the fact that owing to its inability to gt latinize very 'much smaller quantities 1 water can be used and hence much mo concentrated solutions are eventually o tained. Besides this there are many m0 commercial uses to which this modified for;

BEST AVAILABLE coPY starch can be applied, depending on its aptical inability to gelatinize with strong l s. \Vhat I claim as new is:

1. The process of making insoluble nonlatinizable starch, consisting of treating starch-containing material with a solution ptaining formaldehyde and an ammonium t.

2. The process of making insoluble nonilatinizable starch, consisting of treating starch-containing material with an aque- 5.s salution of formaldehyde and an injganic ammonium salt. 3. The process of making insoluble nonilatinizable starch consisting of treating starch-containing material with an aqueis solution of approximately five to ten tr cent. of formaldehyde and preferably to eleven per cent. of ammonium chlorid.

4. The process of making insoluble non- Llatinizable starch consisting of treating starch containing material with a solution formaldehyde and an ammonium salt in ene-tetramin. The process of making insoluble nonl tinizable starch consisting of treating 'farch containing material with a solution :fcrmaldehyde and an ammonium salt at mperatures below the gelatinizing point of ie starch used.

6. The process of making insoluble nonlatinizable starch consisting of treating lstarch containing material with an aque- L18 solution of approximately five to ten per nt. formaldehyde and preferably six to ieven per cent. of ammonium chlorid at :mperatures below the gelatinizing point of 1e starch used.

4 7. The process of making insoluble non- 'oportion substantially to form hexamethgelatinizable starch consisting of treating a starch containing material with a solution of formaldehyde and an inorganic ammonium salt at temperatures below the gelatinizing point of the starch used until a sample, when withdrawn and boiled with water does not show gelatinization and then washing away the formaldehyde and the ammonium salt.

8. The process of making insoluble non gelatinizable starch consisting of treating a starch containing material with an aqueous solution of approximately five to ten per cent. of formaldehyde and preferably six to eleven per cent. of ammonium chlorid at temperatures below the gelatinizing point of the starch used until a sample, when withdrawn and boiled with water does not show gelatinization and then washing away the formaldehyde and the ammonium chlorid.

9. As a new article of manufacture a form of starch which does not gelatinize with water on-heating nor is soluble therein to any appreciable extentj 10. As a new article of manufacture a form of starch, which does not gelatinize when heated with water and disintegrates readily in caustic alkalies and strong acids.

11. As a new article of manufacture a form of starch which does not gelatinize in caustic alkalies nor dissolve therein on heat- T2. As a new article of manufacture a form of starch with the outward appearance of ordinary starch but not gelatinlzingor dissolving in hot water nor solutions of caustic alkalies.

BERNARD HERSTEIN.

Witnesses:

VICTOR K. CHEsNU'r, EDWARD C. MERRILL. 

